- 1 cup rolled oats
- 1 banana, mashed
- 1/4 cup coconut flakes
- 2 cups almond milk
- In a medium pot, bring the almond milk to a boil.
- Stir in the oats and reduce heat to low.
- Cook for 5 minutes, stirring occasionally.
- Stir in the mashed banana and coconut flakes.
- Cook for another 5 minutes, stirring occasionally.
- Remove from heat and serve.
breakfast
gluten-free
vegan
oats
coconut
banana